The classic South African Farmers Sausage
Boerewors (boo-ra-vors) is the classic South African Sausage that literally translates as "Farmers Sausage" and has a very distinctive, substantially solid, meaty texture with gorgeously spiced layers of fabulous flavours.
Made from only Free Range fully matured prime Cuts Made from only Free Range fully matured prime Cuts of mostly coarsely ground Beef with a touch of grass fed Lamb for succulence - and then flavoured with a very careful balance of toasted whole Coriander Seeds, Whole Cloves, fresh ground Black Pepper, grated Nutmeg, Ground Allspice, Brown Sugar, Red Wine, Balsamic Vinegar and finally blessed with some fresh Coriander and Parsley - all blended expertly and finally placed into natural casings
Left to rest
The Boerewors Sausage is then left to rest for twenty four hours within the skins - so all of those flavours have time to mingle - and develop that distinctive taste so beloved of the South African cuisine
The quality of the ingredients used
The secret in the making of good Boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the Boerewors.
It was - and still is - a point of honour with South African farmers wives and butchers - not to add breadcrumbs or Soya to bulk up the meat filling.
Delicious barbecued, grilled, slow pan-fried or baked
In South Africa Boerewors Sausages are much prized for the Braai (barbecue) - but can just as easily be deliciously grilled, griddled, slow pan-fried or baked
Usually served with served with Polenta - although the Dutch do like them with some Sauerkraut sautéed with Onions - but you can really have them with whatever takes your fancy - it’s the Sausage that’s the star here!
Not to be overlooked is the local South African variant of the Hot Dog - is the Boerewors, or "Boerie" Roll which is a piece of Boerewors in a Hot Dog Bun, often served with a Tomato, Chilli and Onion Relish
Not easy to find - Boerewors is a taste experience just waiting to be discovered
Best on the barbecue - but can also be Pan-fried, griddled, grilled - or oven baked
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Free Range Boerewors Sausages
Free Range Boerewors Sausages
The classic South African Farmers Sausage
Boerewors (boo-ra-vors) is the classic South African Sausage that literally translates as "Farmers Sausage" and has a very distinctive, substantially solid, meaty texture with gorgeously spiced layers of fabulous flavours.
Made from only Free Range fully matured prime Cuts Made from only Free Range fully matured prime Cuts of mostly coarsely ground Beef with a touch of grass fed Lamb for succulence - and then flavoured with a very careful balance of toasted whole Coriander Seeds, Whole Cloves, fresh ground Black Pepper, grated Nutmeg, Ground Allspice, Brown Sugar, Red Wine, Balsamic Vinegar and finally blessed with some fresh Coriander and Parsley - all blended expertly and finally placed into natural casings
Left to rest
The Boerewors Sausage is then left to rest for twenty four hours within the skins - so all of those flavours have time to mingle - and develop that distinctive taste so beloved of the South African cuisine
The quality of the ingredients used
The secret in the making of good Boerewors lies in the quality of the ingredients used. The better the quality of the meat the better tasting the Boerewors.
It was - and still is - a point of honour with South African farmers wives and butchers - not to add breadcrumbs or Soya to bulk up the meat filling.
Delicious barbecued, grilled, slow pan-fried or baked
In South Africa Boerewors Sausages are much prized for the Braai (barbecue) - but can just as easily be deliciously grilled, griddled, slow pan-fried or baked
Usually served with served with Polenta - although the Dutch do like them with some Sauerkraut sautéed with Onions - but you can really have them with whatever takes your fancy - it’s the Sausage that’s the star here!
Not to be overlooked is the local South African variant of the Hot Dog - is the Boerewors, or "Boerie" Roll which is a piece of Boerewors in a Hot Dog Bun, often served with a Tomato, Chilli and Onion Relish
Not easy to find - Boerewors is a taste experience just waiting to be discovered
Best on the barbecue - but can also be Pan-fried, griddled, grilled - or oven baked
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Free Range Boerewors Sausages
Free Range Boerewors Sausages
INGREDIENTS: 75% Beef, 25% Lamb, Salt, Lamb Suet, Coriander, Cloves, Black Pepper, Nutmeg, Allspice, Balsamic Vinegar, Natural Pork Casings
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Boerewors Sausages
Please do not prick your sausages
Barbecuing should be your first port of call for a South African Boerewors
South Africans tend to barbecue their Boerewors a little on the rare side but that is up to individual taste. I would not myself go any lower than 60°c internal temperature. Place on the barbecue and close the lid and half close the vents always turning and checking until browned.
Frying
Place some melted Lard (Pork Fat) in a frying pan. You can use other oils, but I think Lard is best .The art is not to have the heat too high, keep it low and slow so the Sausage takes the heat evenly, browning nicely on each side. Giving the frying pan a good shuffle every now and again and the Sausages will turn to the side that needs cooking. If you’re using a temperature probe you want the centre to be 70°c
Grilling
Depending on thickness, grill on each side until the skins are golden, usually about 4 mins each side on a low heat.
If you’re using a temperature probe you want the centre to be 60°c to 70°c
Another great way to cook a Sausage
Another great way to cook a Sausage is to place the Sausage in a pan with a bit of oil, chopped Onions and fresh Herbs. Bring the heat up and put the lid on giving it a shake every now and then until brown and cooked. This is my favourite way to cook them and it’s so very easy. If you’re using a temperature probe you want the centre to be 70°c
Blanch
Place Sausages in cold slightly salted water and bring to the boil on a low heat. Once the water starts to bubble turn off and leave for 2mins.This is a good way to prepare Sausages for barbecues in advance, and they tend to come out better if you’re not a great barbecue chef
If you’re using a temperature probe you want the centre to be 70°c
Free Range Boerewors Sausages
Cooking time 20 mins.
Cooking time 25 mins
Cooking time 15 mins
Cooking time 20 mins
Cooking time 30 mins
Cooking time 30mins
Cooking time 30 mins
